Aims of Course
- Become familiar with a range of basic cookery skills, simple food preparation techniques and cookery processes,
- Follow simple recipes to produce dishes/meals and present them appropriately,
- Develop an awareness of the impact that the choice of ingredients has on health and wellbeing,
- Understand the importance of food safety and hygiene and work safely and hygienically.
Description of the Course
The Hospitality course consists of: Cookery Skills, Processes and Techniques, Understanding and Using Ingredients, Organisational Skills for Cooking and Producing a Meal. Students will develop their cookery skills, food preparation techniques and cookery process when preparing and cooking simple dishes/meals.
Students will develop a basic ability to select and use ingredients in the preparation of simple dishes while acquiring the ability to plan and follow this plan to prepare and cook simple dishes for specific occasions.
Additional Information
- Practical Cookery contains a significant practical element therefore a keen interest in food and cooking is essential
- Although this is a very practical course there is an element of related theory/written work involved
- The course uses real-life hospitality contexts, which makes it relevant to the world of work
- The course develops a range of essential transferable skills which will stand students in good stead regardless of the career path they choose